| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Dutch |
Pasta |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground chuck |
| 1/3 |
lb |
Sweet Italian sausage (if not available; increase to 2 pounds of ground chuck) |
| 2 |
lg |
Onions; chopped |
| 1 |
|
Clove garlic; minced |
| 1 |
cn |
(2-lb 3-oz) tomatoes; undrained |
| 1 |
cn |
(6-oz) tomato paste |
| 3 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
ts |
Italian herbs |
| 1 |
tb |
Sugar |
| 1/2 |
pk |
Lasagne noodles |
| 2 |
|
Eggs |
| 2 |
pk |
(10-oz) frozen chopped spinach; thawed and well drained |
| 1 |
ct |
(16-oz) small curd cottage cheese |
| 1 |
c |
Parmesan cheese |
| 2 |
pk |
(6-oz) Mozzarella cheese |
INSTRUCTIONS
Brown beef and sausage in a large Dutch oven, remove with a slotted spoon
and reserve meats. Pour off all but 3 Tablespoons of fat. Saut. onions and
garlic in fat until tender. Return meat to pan, add tomatoes, tomato paste,
2 teaspoons salt, pepper, Italian herbs and sugar. Bring to a simmer and
simmer over low heat for 30 minutes. Stir frequently to pervent sticking.
While the sauce is cooking, boil the noodles according to the package
directions. Drain and place in a large bowl of ice water to prevent
sticking together. Beat eggs in a large bowl. Add spinach, cottage cheese
and remaining 1 teaspoon salt. To assemble, drain noodles, place on towel
and pat dry with paper towels. Prepare the inside of 1 large lasagne pan or
2 (2 quart) casseroles, with butter or olive oil. Place 1 layer of noodles
on bottom of pan. Next, add a layer of the spinach mixture, then meat sauce
and next Parmesan cheese, then Mozzarella cheese. Repeat layers until all
ingredients have been used. Make top layer Mozarrella cheese. Bake at 350°
for 30 minutes. Yield: 8 to 10 servings.
SANDY LEDBETTER
(MRS. JOEL Y., JR.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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